Frozen Mojito Coffee

So here's something a little weird about me...I actually didn't start drinking coffee regularly until earlier this year.

I definitely used to enjoy the occasional after-dinner espresso or iced coffee on a hot summer day, but I was never the type to wake-up and instantly make myself a coffee to start the day. And at brunch, I'd much sooner order herbal tea or a cocktail before a cup of joe.

But this year, something changed. I think it was the brutal winter, which hit me hard and left me needing a bit of a jolt in the mornings.

I started getting into the habit of making myself a steaming mug of coffee topped off with a thick layer of foamy steamed heavy cream. It became a daily ritual that I looked forward to, and then once the sun came back and the days started heating up, I had to find a new way to start my day.

This Frozen Mojito Coffee has become a definite favorite. Fresh mint blended with strong coffee, a tiny bit of sugar, cream and ice until it's frosty. I love how refreshing it is, and the mint is unexpectedly wonderful with the coffee.

Note that despite the name, it's virgin, though I suspect it won't be long before this Puerto Rican girl throws a shot of rum in there for a weekend twist--if you try it before I do, let me know how it is!

The recipe below will give you a lovely base, but please feel free to play around with it. Use your favorite milk--they all work. I actually always skip the sugar because that's how I take my coffee, and sometimes I go wild and add a spoonful of dark cocoa to it like in the picture above...just 'cause.

Here's to great summer mornings!

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Frozen Mojito Coffee
Yields 1 serving

1 1/2 cup double-strength or cold-brewed coffee, chilled
1 1/2 cups ice
2 tablespoons raw turbinado sugar (use more or less according to taste)
10 large fresh mint leaves, rinsed and patted very dry
1/4 cup whole milk, half & half, or heavy cream (or whatever you usually use!)

Combine all ingredients in a blender and puree until smooth. Pour into a glass and sip immediately.

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